P.F. Chang’s Chicken Lettuce Wraps
Learn how to make the best P.F. Chang’s Chicken Lettuce Wraps in 30 minutes with this quick and easy copycat recipe.
My family and I can’t resist a stop at P.F. Chang’s whenever we’re nearby, and if you’re just as hooked, you’re definitely going to want to dig into today’s recipe. These Copycat P.F. Chang’s Chicken Lettuce Wraps are an Asian-inspired recipe that brings the restaurant chain’s iconic lettuce wraps straight to your kitchen. Perfect for anyone searching for easy chicken lettuce wraps, healthy lettuce wrap recipes, or P.F. Chang’s copycat recipes, this dish delivers the same savory, crunchy, and satisfying experience you love from the restaurant, but made fresh at home in under 30 minutes! Light yet incredibly filling and flavorful, these chicken lettuce wraps are a go-to option for quick dinners, meal prep, or healthier takeout alternatives that don’t sacrifice on taste.
P.F. CHANG’S CHICKEN LETTUCE WRAPS
Crafting these copycat lettuce wraps is a breeze, thanks to a simple yet tantalizing combination of ingredients. Ground chicken serves as the hearty base, while a sea of Asian flavors, including hoisin sauce, soy sauce, rice wine vinegar, and Sriracha, infuse the filling with depth and complexity. Diced water chestnuts add a delightful crunch, while green onions bring freshness to every bite. The mixture is quickly cooked in a skillet, then spooned into crisp butter lettuce leaves for a refreshing, healthy, low-carb wrap. Simple, fast, and highly customizable, this recipe can be enhanced with shredded carrots, bell peppers, or mushrooms, and pairs perfectly with steamed rice, fried rice, Asian slaw, or vegetable stir-fry for a complete and satisfying meal. I love to make these for my family for an easy appetizer, lunch, or a quick and satisfying dinner.
Find my expert tips on how to make homemade P.F. Chang’s Chicken Lettuce Wraps below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. 💚
Why You’ll Love This Easy P.F. Chang’s Copycat Chicken Lettuce Wraps Recipe:
- Quick Weeknight Meal: Ready in thirty minutes from start to finish.
- Better Than Takeout: These chicken lettuce wraps bring that iconic P.F. Chang’s flavor straight to your home and kitchen. Skip the delivery fees and learn how to make this classic Chinese restaurant chain favorite at home.
- Healthy & Light: These lettuce wraps are naturally low-carb, protein-packed, and easy to make gluten-free with substitutions.
- Great For Entertaining: Fun, hands-on meal your guests will love assembling themselves. Serve it as an appetizer or let it shine as a main dish.
- Meal-Prep-Friendly: Cook the filling ahead of time and store it separately from the lettuce and toppings to keep everything fresh and crisp. Just reheat the chicken mixture in a skillet and assemble with chilled lettuce when ready to eat.
Ingredients
- 1 teaspoon olive oil
- 1 pound ground chicken
- 2 cloves garlic, minced
- 1 small white onion, diced
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon freshly grated ginger
- 1 teaspoon Sriracha
- 1 can (8 ounces) sliced water chestnuts, drained
- 2 green onions, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 1 to 2 heads of butter lettuce
Instructions
Add olive oil and ground chicken to a large non-stick skillet. Cook and crumble chicken over medium-high heat until browned. Drain any fat.
Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger, and Sriracha until onions have become translucent, about 1 to 2 minutes.
Stir in chestnuts and green onions until tender, about 1 to 2 minutes; season with salt and pepper, to taste.
Spoon several tablespoons of the chicken mixture into the center of a lettuce leaf. Serve immediately and enjoy!
Servings
Serves 4.
Storage and Reheating
Once cooled to room temperature, transfer any leftover chicken filling to an airtight container. Similarly, store the lettuce leaves separately in an airtight container lined with paper towels to absorb excess moisture and maintain their crispness. To reheat, gently warm the chicken filling on the stove or in the microwave until warmed through, and assemble fresh lettuce wraps for a quick and satisfying meal. Stored properly in the refrigerator, these wraps can last for up to 3-4 days, allowing you to indulge in their irresistible flavors whenever the craving strikes.
Holly’s Tips for The Best P.F. Chang’s Copycat Chicken Lettuce Wraps:
- Use High-Quality Lettuce: I recommend butter lettuce, which is best for soft, flexible “cups” that won’t tear easily. Chill lettuce ahead of time for extra crispness.
- Don’t Rush Browning The Chicken: Let the ground chicken develop a light golden crust. Browning adds rich, savory depth; this is where restaurant flavor starts!
- Build Layers: Cook garlic, onion, ginger, and sauce ingredients just until fragrant. This short sauté takes about 1-2 minutes and keeps flavors bright instead of dull.
- Adjust Sauce As Needed: If you want more sweetness and depth, add more Hoisin. If you want more salt and umami, add more Soy sauce. If you want to balance it out, add more Rice vinegar. Want to add more heat? Add more Sriracha. Test and taste as you go to balance the sauce like a pro.
- Don’t Forget The Water Chesnuts: They’re the signature crunch in authentic P.F. Chang’s-style wraps. Slice them slightly if you want a smaller, more even texture throughout the filling.
- Serve Immediately: Fresh shredded carrots, chopped cilantro, and green onions add color and crunch. Assemble wraps right before eating to keep lettuce crisp.
Frequently Asked Questions:
Yes! The chicken filling can be cooked up to 3-4 days in advance and stored in the refrigerator. For the best texture, store the lettuce separately and assemble just before serving.
Butter lettuce is the best option because its soft, cup-like leaves are sturdy enough to hold the filling while staying tender and easy to bite.
Yes, ground turkey, ground pork, or even finely chopped tofu work well as substitutes while keeping the same flavor base.
Absolutely. This recipe is already naturally lighter, but you can reduce sodium by using low-sodium soy sauce and increase veggies like shredded carrots or mushrooms for extra nutrition.
Make sure the chicken filling is fully drained of excess liquid before serving, and always keep the lettuce dry and chilled until you’re ready to assemble.
To make P.F. Chang’s Chicken Lettuce Wraps gluten-free, swap the regular soy sauce for a certified gluten-free soy sauce or tamari, and double-check that your hoisin sauce is labeled gluten-free since it can vary by brand. Everything else in the recipe is naturally gluten-free, so with those two quick substitutions, you can enjoy the same bold, restaurant-style flavor without the gluten.
Similar Recipes
Craving something similar? Try my Chicken Bacon Ranch Lettuce Wraps.
Wanting something different? Try my Taco Lettuce Wraps for another protein-packed, low-carb recipe.
Looking for more asian-inspired recipes? Make these highly-rated favorites next: Chinese Chicken Salad, Asian Pasta Salad, Chicken Fried Rice, and Easy Sweet and Sour Chicken.
Have you made this P.F. Chang’s Chicken Lettuce Wraps recipe? 💚
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #PFChangsChickenLettuceWraps #LifeInTheLofthouse
P.F. Chang’s Chicken Lettuce Wraps (The Best Copycat Recipe)
Ingredients
- 1 teaspoon olive oil
- 1 pound ground chicken
- 2 cloves garlic minced
- 1 small white onion diced
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon freshly grated ginger
- 1 teaspoon Sriracha
- 1 can (8 ounces) sliced water chestnuts drained
- 2 green onions thinly sliced
- Kosher salt and freshly ground black pepper to taste
- 1 to 2 heads of butter lettuce
- shredded carrots optional
Instructions
- Add olive oil and ground chicken to a large non-stick skillet. Cook and crumble chicken over medium-high heat until browned. Drain any fat.
- Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger, and Sriracha until onions have become translucent, about 1 to 2 minutes. Stir in chestnuts and green onions until tender, about 1 to 2 minutes; season with salt and pepper, to taste.
- Spoon several tablespoons of the chicken mixture into the center of a lettuce leaf. Top with shredded carrots, if desired. Serve immediately and enjoy!
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1. Thanks for the great post keep up the amazing work.
Absolutely delicious. I was surprised how much my family enjoyed this . They are very picky . I used fresh ground chicken , but I omitted the ginger, because I didn’t have any on hand and I’m not a big fan of ginger . It was a great recipe and will definitely make this again. Thankyou
DELICIOUS!!!! Literally took 20 minutes including all the prepping. This will be a new summer staple in my house, especially on hot summer days! Thank you SO much for the recipe!
Made these this afternoon, and they came out perfect. Thank you for a recipe high in protein and low in carbs.
I don’t see the chestnuts Inc any of the photographs, should they be chopped?
I didn’t use them when I photographed this recipe.
I chopped them and they added a great crunch
I made these tonight and they were so delicious! I can’t believe how tasty these were. I added some Matchstick carrots for a little extra color and crunch. SO SO GOOD.
Did you add the carrots to the meat mixture or as a topping?
I made this and I took some pork chops and ground them to replace the ground chicken as that is what I had on hand and it was absolutely delicious.
I can’t wait to try these! What would you suggest as a side? Maybe some fried rice?
I use rice and quinoa in my MIXTURE. Its so good.
While cooking the ground chicken, I put green onions, cashews, water chestnuts, and a little chunk of ginger in the blender. Once chicken was done, I poured that mixture in with the chicken. I added soy sauce and a little sriracha and a little PF Chang’s kung pao sauce. Spooned that into the lettuce. Had to use romaine because we couldn’t find butter lettuce here. Then I added shredded carrots. easy, quick, yummy, and low carb diabetic- friendly. So great!!!
I was trying to make this low carb…did you just omit the hoisin sauce?
Soooo Good!!!
This is an awesome recipe! Only substitution was ground turkey vs ground chicken and even my picky eaters (kids) enjoyed! Thank you for this! Will be making again and including in my regular rotation.
I found Rice Vinegar. Is that the same as Rice Wine Vinegar?
Yes
Yes rice vinegar worked great for me. But maybe you figured that out because it has been a while since your post. Ha!
Yes it is
Delicious! I followed the recipe with the exception of leaving out the ginger and the Siracha. I even made my own ground chicken because I could not find it at our grocery. The internet has several sites that give you instructions for making ground chicken using a food processor. It worked perfectly. I like the idea of making my own ground chicken because I think I would like to include some dark meat along with the chicken breast that I used. I am sure that I saved money also.
Thanks for posting this recipe.
Thanks for the recipe, this came out great. I thought I would have leftovers but it is almost gone!
Used romaine lettuce instead of iceberg as that’s what I had on hand.
Used rice vinegar instead of rice wine vinegar (what I had).
I made this tonight and everyone LOVED it! Very close to the restaurant version. This will be made frequently!!
so yummy these might be my new favorite quick, easy and delicious!!
Has anyone made these a couple hours ahead and reheated to serve? How did they turn out?
Thanks for posting this recipe. It was very delicious and a keeper for my healthy eating Pinterest. My boyfriend never had this before and love it as well.
does anyone know how many servings this recipe is?
It serves around 3 to 4 people
I am trying to get the recipe so I can make this. I never had this but you make it sound so good that I am going to make for dinner tonight!
I just found these delicious sounding healthy recipes but I don’t see the Nutrition breakdown in calories, fat, sodium, etc. Is this in a different place than normally AT the end of the recipe? I’ve just been diagnosed with Stage 3 kidney failure and I need this info as I plan my daily diet. You’ve done a lot of good work on these recipes!!!
I am currently trying to find a recipe card that will pull nutrition information for each recipe. I’m sorry I don’t currently have one yet. I know there are a lot of online nutrition calculators on the web. If you input the ingredients on one of those it can give you the information you need.
I hope this helps, and again I apologize for the inconvenience. Thanks Sharry! -Holly
WOWZERS!!! this was amazing! I added in shredded carrots for a little more nutritional value. we are a retired couple and there was enough left over for tomorrow night’s dinner. can’t wait to enjoy it for a second time.
Thanks Lynn! So happy you enjoyed them 🙂
I made this tonight with a couple of adjustments. I added diced mushrooms & red pepper and some peanut butter to the saute. Also added some honey & chili paste to the sauce.
I sauteed all the vegetables, garlic & ginger then added the chicken, half the sauce & some peanut butter. Topped with some chopped nuts, cilantro & green onion.
This took about an hour to prep (without a food processor) & cook, so allow plenty of time unless you process all the veggies. I’ll do that next time.
Delicious recipe, thank you!
OMG! I made these with roasted king oyster mushrooms that I shredded and tossed in the seasonings. They were sooo delicious my mushroom hating boys gobbled them up! Making them again tonight!
Great recipe. My family loved it.